Quote from: cbwx34 on February 09, 2022, 12:28:00 AMQuote from: tacklemcclean on February 08, 2022, 09:10:00 PM
Good news - things have turned around!
...
Now I only wonder - a knife that is sharpened in this manner, how would you maximize its life before needing to hone it again on the honing wheel (or sharpen again in rougher cases)?
The scenario being for example I sharpen some knives for a family member and they are not able to visit, or I might have the machine available etc. How can they maintain it for as long as possible?
I'm thinking either ceramic honing rod or a metal honing rod? Or maybe stropping on leather? Any tips?
Glad you got it to work... I'm still thinking a T-4 would've been a better fit, but sharp is sharp!
My .02 to your question, I like to use a ceramic rod to maintain kitchen knives... properly used it can maintain sharpness for a long time. So, that's my vote. (Specifically, I like the rods from Idahone).
I'm pretty certain that edgepro sells the same rods for ~$10 less. There arent many places in the US that make the ceramic and Edgepro sources them from the coorstek or coors brewery, I don't exactly remember but Ben at EP did not know of another place that makes it. I know the Spyderco ceramics are at least the same as EP, i would be surprised if Idahone is any different.